During my last medical school rotation I frequented a health food store & café that served roasted carrots. I pondered how hard this recipe could be as it is such a simple side dish. I was right. It is not brain surgery. Preheat the oven, peel and chop, then sprinkle with your favorite condiments. The best part is that you can multi-task while they cook safely in the oven. Plus…did I mention how they are also a healthy choice for your table? I also like the fact that you can add different herbs each time so you (and your family) won’t grow tired of them. In my case I used dried dill because (1) it is what I had at hand, and (2) because this is what carrots are traditionally paired with. Serving suggestions? Pair with any rice dish or vegetable root mash. Plus it’s kind of perfect for any Holiday from Easter to Thanksgiving and Christmas.
The health benefits? Well let me quote WEBMD: “A medium-size carrot has 25 calories, 6 grams of carbs, and 2 grams of fiber. The veggie is an excellent source of vitamin A, providing more than 200% of your daily requirement in just one carrot. Carrots also are loaded with beta-carotene, a compound that is naturally converted to vitamin A when consumed.” As many of you know vitamin A promotes eye health by preventing deterioration of the photoreceptors involved in normal vision. The antioxidants and phytochemicals in carrots may also help with blood sugar regulation, have anti-aging properties, and improve immune function.
With all of these tasty benefits, I hope you get inspired to start making them. And don’t forget to share them with friends! Make them for your next lunch or bring them over to the next dinner party…The crowd will be pleased and you won’t need to break the bank or sweat over this side dish. It’s a no brainer!
Have a HAPPY EASTER & Spring Break!
6-8 medium to large organic whole carrots
dried dill, salt & pepper to taste
1.5 tbsp. of extra virgin olive oil
Preheat oven at 400 F. Peel carrots. If the carrots are thick, cut in half lengthwise and then into thirds. Arrange in a large cookie sheet. Drizzle with good quality olive oil. Shake the sheet and toss carrots to make sure the oil covers all the pieces. Sprinkle with salt, pepper and dill. Roast in the oven for 20-25 min. or until carrots are tender and a bit browned.
Cooked carrots might shrink and look more wrinkly. This means they were thoroughly cooked and are ready to be eaten!